Homemade Panko Bread Crumbs in a small bowl.
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5 from 1 vote

Panko Bread Crumbs

It is very easy to make Panko Bread Crumbs from scratch.  Stored in an air-tight container these stay fresh for about 90 days. 
Course Main Course
Cuisine Japanese
Keyword Panko Bread Crumbs, Panko Breadcrumbs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 cups
Calories 206kcal
Author Stephanie Manley


  • 22 ounces white bread you can use a different sized loaf of bread


  • Preheat oven to 350 degrees. 
  • Remove crusts from bread.
  • Grate bread by hand or pulse 1 to 2 times in a food processor. Place bread onto a baking sheet lined with parchment paper. 
  •  Bake at 350 F (150 C) for 5-7 minute. Be extra careful not to let the panko brown. Remove Panko breadcrumbs from the oven, let cool, and store in glass jars.


Calories: 206kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 382mg | Potassium: 89mg | Fiber: 2g | Sugar: 3g | Calcium: 203mg | Iron: 2.8mg
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